Spiced Lemon-pepper Chicken and Sausage Risotto

Name: Spiced Lemon-pepper Chicken and Sausage Risotto
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken thighs; 1 lb favorite sausage; 1 tbsp oil; 3 tbsp lemon pepper seasoning; 1 tbsp paprika; 3 cloves garlic, minced; 4 tbsp butter, halved; 1 onion diced; 5 cloves garlic, smashed; 1 1/2 cup arborio rice; 1/4 marsala (or other dry wine/sherry); 4 cups chicken stock; 1 1/2 cups whole milk; 1 cup parmesean, grated; 1/4 cup parsley

Lance Wilson @lance_wilson

Nyack, NY

A "one pot" recipe that comes together quickly on a weeknight. The lemon pepper seasoning packs a tart punch and the paprika lends a spicy depth. This dish's baked risotto really steals the show. You'll be reaching for more rice instead of more chicken.

Lance Wilson @lance_wilson

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Ingredients

30 mins

4 servings

1 lbchicken thighs
1 lbfavorite sausage
1 tbspoil
3 tbsplemon pepper seasoning
1 tbsppaprika
3 clovesgarlic, minced
4 tbspbutter, halved
1onion diced
5 clovesgarlic, smashed
1 1/2 cuparborio rice
1/4marsala (or other dry wine/sherry)
4 cupschicken stock
1 1/2 cupswhole milk
1 cupparmesean, grated
1/4 cupparsley

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Steps

30 mins

1

Preheat the oven to 350F
2

Prepare the spice mix, combining the lemon pepper, paprika, and minced garlic
3

Prep all your other ingredients
4

Melt the oil (or your favorite fat) in a large dutch oven over medium-high heat
5

Sear the chicken skin-side down and the sausage in the dutch oven.
6

Sprinkle half the seasoning on top of the meat. Continue to sear for 3 min.
7

Flip the meat to cook on the other side and sprinkle the remaining seasoning.
8

Remove the meat from the dutch oven and set aside. Add the butter to the pan
9

Scraping the bits up, when the butter is melted, add the onion and garlic and cook over medium until translucent.
10

Deglaze the remainder of the pan with the marsala or whatever dry wine you have on hand.
11

Add the rice and stir to coat. Toast the rice in the pan for 1 min
12

Add the stock and 1 cup of the milk and stir. Reserve the remaining 1/2 cup for later. If you're inclined this is a great place to add 1/2 tsp of msg to really bump the savoryness up.
13

Nestle the chicken and sausage back into the pan
14

Bake covered 10 min
15

Remove cover and continue to bake 20 min more.
16

Remove the dutch oven from the oven and turn the broiler on.
17

Remove the meat from the dutch oven and place on a tray sprayed with nonstick spray. Broil 5 min to crisp chicken and sausage
18

Add the remaining milk, remaining butter, cheese, and parsley to the risotto and stir to combine
19

Plate the rice, laying the sausage and chicken on top